This is what we’ll be eating on Halloween! It’s easy (honest, it’s not as hard as it looks!), nutritious, filling, inexpensive, and uses your food storage. I entered my recipes and photo in a contest and I’m one of the finalists. Click here to see my recipes and scroll down the list of the other finalists if you want more ideas.
This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated
| * 1 tablespoon vegetable oil * 1 onion, chopped * 1 bay leaf * 3 cloves garlic, minced * 2 cups dried split peas * 1/2 cup barley * 1 1/2 teaspoons salt * 7 1/2 cups water | * 3 carrots, chopped * 3 stalks celery, chopped * 3 potatoes, diced * 1/2 cup chopped parsley * 1/2 teaspoon dried basil * 1/2 teaspoon dried thyme * 1/2 teaspoon ground black pepper |
1 In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
2 Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Recipe Tips
I have great results just throwing everything into a crock pot at once and cooking 4-6 hours on high or 8-10 on low.
